Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

This publication has 41 references indexed in Scilit:

• Use of low-field-NMR and MRI to characterize water mobility and distribution in pacific oyster (Crassostrea gigas) during drying process
  Drying Technology, 2017
• Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content
  Food and Bioprocess Technology, 2016
• Effect of high pressure on reduced sodium chloride surimi gels
  Food Hydrocolloids, 2015
• Potatoes for Sustainable Global Food Security
  Potato Research, 2014
• Effect of Power Ultrasound and Pulsed Vacuum Treatments on the Dehydration Kinetics, Distribution, and Status of Water in Osmotically Dehydrated Strawberry: a Combined NMR and DSC Study
  Food and Bioprocess Technology, 2014
• Characterization of water state and distribution in textured soybean protein using DSC and NMR
  Journal of Food Engineering, 2010
• Rheological properties of HPMC enhanced surimi analyzed by small- and large-strain tests—II: Effect of water content and ingredients
  Food Hydrocolloids, 2008
• Influence of the starch content in the viscoelastic properties of surimi gels
  Journal of Food Engineering, 2008
• Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process
  European Food Research and Technology, 2005
• PURIFICATION AND CHARACTERIZATION OF A MYOFIBRIL-BOUND SERINE PROTEINASE FROM THE SKELETAL MUSCLE OF SILVER CARP
  Journal of Food Biochemistry, 2005